-
1
Measure all ingredients.
-
2
Leave butter at room temperature to soften.
-
3
You can use caster sugar as well.
-
4
Combine cake flour and almond flour and sift.
-
5
If it takes time for the butter to soften, cut it into small pieces and microwave.
-
6
However, be careful not to melt it.
-
7
Stir butter with a whisk until it becomes creamy.
-
8
Add sugar and salt and continue mixing.
-
9
Pour in milk gradually while mixing.
-
10
Make sure the milk is not too cold or the butter will become hard.
-
11
Mix until it becomes a smooth, creamy consistency.
-
12
Add the sifted flour and almond flour.
-
13
Combine with a rubber spatula.
-
14
If it looks too hard to mix all at once, you can divide the flour into two to three portions.
-
15
Avoid kneading the mixture with hands as this changes crispness and texture.
-
16
Bring the mixture together.
-
17
Put into a plastic bag and chill in the fridge for approx.
-
18
30 minutes.
-
19
Preheat oven to 200C.
-
20
Shape 10g portions of the mixture into balls about 2cm in diameter.
-
21
Turn oven down to 170C and bake for 25 minutes.
-
22
Once baked, roll onto powedered sugar to coat while they are still hot.
-
23
Alternatively you can put the cookies into a plastic bag together with the powdered sugar and shake to coat.
-
24
They are finished.
-
25
They are nice, crispy snowball and crumble easily.
-
26
You can also sift the powdered sugar to coat instead of rolling.
-
27
If you don't use the powdered sugar at the end, then increase sugar amount to 30 ~ 40 g.
